Best Cheesy Broccoli Soup

Best Cheesy Broccoli Soup

14 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Janna
Recipe by  Janna

“This is from a dear old friend when I first got married 30 some years ago. She's a Finlander from the Upper Peninsula of Michigan so it may be familiar to some of you. We needed lots of warm soup living in the cold northern region!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Combine broccoli, potatoes, celery, carrots, and onion in a large stockpot; pour enough water over the vegetable mixture to cover. Add bouillon cubes to the pot. Bring the mixture to a simmer over medium heat; cook at a simmer until the vegetables are tender, about 20 minutes.
  2. While vegetables simmer, melt butter in a saucepan over medium heat. Stir flour into melted butter to incorporate. Slowly stir milk into the butter mixture, cooking and stirring until you have a thick sauce, 5 to 10 minutes.
  3. Reduce heat under vegetables to low. Stir sauce into vegetable mixture to combine with the liquid smoothly. Add cheese in small amounts, allowing each addition to melt into the soup before adding the next. Serve hot.

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Reviews (14)

Rate This Recipe
lisa
5

lisa

This was very good! I used a chicken base in place of the bouillon so played w/the amount a bit. Added salt & pepper, to taste. I liked the addition of the potatoes & carrots w/the broccoli!

kendra
2

kendra

Such a tasty recipe. I have made it 3 times. I know my husband likes it when he starts chopping vegetables for me. I stuck to the basic recipe without any changes.

susiekew
2

susiekew

This base recipe resulted in an absolutely delicious broccoli cheese soup. I really like two things about this recipe. First, it uses natural cheddar instead of processed cheese. Second, it used a variety of vegetables to add depth of flavour, not only broccoli, but potato, celery, onion and carrot. That said, I did do some things differently from the recipe. Of course, I added salt and pepper. I also added about a teaspoon of thyme (dried) and a large pinch of nutmeg. I cooked the vegetables for longer than 20 minutes to ensure they were tender, and also cooked the flour and butter roux for 1 to 2 minutes to ensure there was no floury taste to the soup. Served with crispy garlic toast for a lovely warming dinner. Thanks!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 277 cal
  • 14%
  • Fat
  • 18.8 g
  • 29%
  • Carbs
  • 17.5 g
  • 6%
  • Protein
  • 10.5 g
  • 21%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 720 mg
  • 29%

Based on a 2,000 calorie diet

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